Frikkadels – a lovely old-fashioned word – refers both to fishcakes and meatballs. Big, fat ones are fab for dinner, while smaller ones are good with pre-prandial drinks. Fish frikkadels may be flavoured in various ways; in the book Tortoises and Tumbleweeds they have an Indian spin. Any fish can be used, freshly-cooked for the occasion, left-over from a baked or braaied – even tinned salmon, tuna or pilchards if all else fails. Rougail – a salady garnish of Tamil origin that has made its home in the Indian Ocean islands – rounds things off gloriously. Alternatively serve with a homemade tomato sauce, as we do in Wickedfood cooking School in our fish cooking class.


500 g smoked or cooked fish fillets
300 g potatoes, peeled and diced
60 ml chopped coriander
2 eggs, lightly beaten
salt and milled black pepper
juice of 1 lemon or lime
250 ml toasted breadcrumbs
2 limes, to serve
vegetable oil


3 – 4 spring onions, finely chopped
3 roma or plum tomatoes, chopped
60 ml chopped coriander
salt and milled black pepper
olive oil
lime juice

  1. Skin and flake the fish. Cook the potatoes in a saucepan of salted boiling water. Drain well and mash. Mix in the fish, coriander and egg, and flavour with salt and pepper and a good squeeze of lemon or lime juice. Shape into patties, flattening them between your palms. Coat with toasted crumbs.
  2. Cut the limes in half, brush generously with oil and grill in a frying pan until lightly charred and smoky.
  3. Rougail Mix the spring onions, tomatoes and coriander, and season with salt and pepper. Add a little olive oil and lime juice. Spoon into a bowl.
  4. Heat oil in a medium frying pan for shallow-frying, and fry the frikkadels until crisp and golden; 2 or 3 minutes on each side should do it.
  5. Serve hot or at room temperature – never chilled, as they lose all their flavour. Rougail and charred limes can be presented alongside or in separate bowls.

(Makes about 12; Serves 4 to 6)

More recipes from the book …click here.

Wickedfood Cooking School, Sunninghill – (011) 234-3252

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.